Kveik and more Kveik

July 21, 2020July 21, 2020 stoutmakerLeave a comment

Back in the first week of June we were getting set to have the first of the summer heat stretches. It was looking like 90s for a week. And that means that my garage would then be the perfect place to brew a Kveik yeast beer.
Last summer I did my first Kviek brew in the garage. and it turned out to be great! So I knew I had to make the most of this heat wave.
Thought that maybe a bit maltier beer may show off the Kviek a bit better, so we went with a Vienna Lager type recipe.

5lbs DArk munich
4 lbs 2row
1 oz saaz at 60
1/2 oz saas at 15
1/2 oz saaz at flame out.
Voss Kviek — mashed the grains at 152

So the Kviek kveiked great. and as last time with it, there is about double the yeast sludge as regular yeasts. So I wanted to save some. And I remember reading some where that the old Norwegians would dry the yeast on wood planks to repitch later….

I didnt have any planks ready to go when I thought of this, so I went out and clipped off a cedar branch.

slopped it in the sludge

and let it dry in my hot garage.

For over a month of 100+ degrees of heat.

Then just dropped it into the next batch.

It did have a day lag, but there was activity around the branch. Kinda like an alka seltzer tab. I think it was the yeast rehydrating and starting to work, because less than 5 hours after I looked at it, it was in FULL ON ferment. at 90 degrees.

The original batch with a full pack of yeast took almost 4 days to complete, and a week to clear (as much as Kveik clears anyway). This batch with just that sticks worth was pitched, fermented full and cleared in only 3 days and we were kegged and drinking it in 7 days from pitch. But I guess this yeast does work better when under pitched.

After tasting it now for a few weeks, I really have to say that the second stick pitched beer is cleaner and less yeasty tasting.

Now since I have done this, I see there are all a bunch of articles on drying an freezing this yeast, so it was a good idea after all.

I think after now doing 3 batches with Kveik, that I am ready to start incorporating it into more of the summer beers. There are more strains coming out,, so will b trying those too,, as long as the garage stays hot.

Its getting to be that time..

June 13, 2020June 13, 2023 stoutmakerLeave a comment

Time to get the “other” fermenters going. So will do a batch of Kimchi,, just to brush up on things.

You dont really need much for kimchi. A sharp knife, a few big bowls and some jars. Dont really need a fermenter for this.

For ingredients I use:

ginger

cut up the cabbage in big hunks,, inch size maybe.. throw some salt on it.. like lots,, 1/4 to 1/2 cup. Mix it up, scrunch it up with your hands and just let it sit and wilt or drain for an hour. (dont worry about all the salt,, you’ll see why later… so use alot) it will start pulling juice out of the cabbage.

cut up the carrorts, diakon onions or what ever else you throw in, into matchsticks or how ever you want,, just make them small

After an hour drain and rinse the cabbage. There will still be enough salt to do its job

I use 2-3 TBS fish oil and 1/8 cup of the pepper per head of cabbage but up to you. Mix all up good!

Pack into jars with a bit of head space.

Important!! if you use jars like this instead of a fermenter.. leave the lids loose so it can gas off. and maybe keep on a plate or bucket. When it starts fermenting it may bubble out the top if you didnt leave enough space..

But,, after 4 days its ready! A week is better, 2 better yet! You might see bubbling up the sides or even taste fizzy… its supposed to be like that,, well good stuff is any way.

Put them in the fridge to slow down the fermenting. Yea,, just slow down,, it will keep going and getting better.

Oh this batch used 2 cabbages, 1 large diakon 5 carrots about 3 inches ginger 2 pack green onions, 1/2 cup of the Korean Chile powder and about 10 shakes of fish sauce.. and takes about an hour, waay less if you pre cut the carrots and radishes.

Stay tuned.

Big Brew Lager

May 4, 2020May 4, 2020 stoutmakerLeave a comment

This weekend the club brewed for Big Brew Day as usual,, except it wasn’t usual. Since everyone is still on lock down, we all brewed on camera. And it worked pretty good for us.

Most people are getting used to doing things virtually, so it was pretty smooth.

I decided that since it would be my first brew outside this year,, why not dig out the old original system.

Going back from the Mash and Boil was pretty jarring. Not that its any more difficult or anything, but the amount of things that need attention. I see I’m pretty spoiled now with things like the timer and temp control. There was no setting up early and having strike water ready.

But I really felt more in control of a brew than a normal M/B brew for some reason. And definitely have a clearer wort due to a better vorlaff.

As far as the brew goes, it was a run of the mill Mexilager Corona, or adjunct lager

Mexilager
6lbs 2row
2lbs flaked corn
1lb flaked rice
1/2oz galena @60
1/2oz galena @15
34/70 yeast
Mashed at 152
And after not using that old system in about 3 years,, I was still able to hit all my numbers, and much more fun I think. Maybe I’ll leave the Mash and Boil downstairs for the summer.